Saute the onions in the oil for 10 min. stir in the garlic, ginger
root, & curry spices, and continue to saute, stirring patiently for
about 3 min.

Add the zucc. & water, & stir conscientiously to keep the spices
from sticking to the pan.
cover the pan & simmer for about 10 min.
mix in the beans, pears, bell peppers & apricots. simmer gently,
covered, for around 30 min.
stir periodically and add a little more water if necessary to prevent
sticking. when everything is quite tender, stir in the currants
and the conserve. taste the curry *yum* and adjust the flavour as
you please.
add cayenne or garam masala for spice, lemon juice for tartness,
or conserves for sweetness.